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Banquet Cook Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary

Dedicated Banquet Cook with more than 20 years industry accreditation in food safety. Delivers exceptional service to customers to promote memorable event experiences. Successful at working closely with restaurant personnel to uphold standards of service. I look forward to work in a competitive organization with opportunities to utilize my cooking knowledge. I take pride in the quality of work that i deliver.

Skills
  • Foodservice sanitation
  • Dish preparation
  • Cleaning and organization
  • Ingredient inspection
  • Soup and sauce Preparation
  • Meat, Fish and Vegetables cookery
  • All aspects of Breakfast Production
  • Great communication skills
  • Good listener
  • Multitasking
  • Equipment cleaning and maintenance
  • Team-oriented
  • Cutting and slicing techniques
  • Recipe preparation
  • MS Office
  • Customer service
  • Problem resolution
Experience
01/2000 to Current
Banquet Cook Hei Hotels & Resorts Saint Pete Beach, FL,
  • Handled guest complaints effectively using six-step procedures to maximize satisfaction.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
  • Coordinated food orders between stations and food servers to reduce wait times.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Trained and coached banquet staff to maintain groups' reputation for impeccable service.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Managed production of food for catered corporate and private events.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Offered support to other stations in high-volume shifts or as needed.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made all meals in accordance with company standards and requirements.
  • Assisted with training and development of new talent.
08/1988 to 03/1997
Saute Line Cook La Madeleine, Inc. Lewisville, TX,
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
02/1988 to 07/1988
Line Cook Central Bbq Nashville, TN,
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
04/1986 to 01/1988
Banquet Food Runner Bass Pro Shops Farmington, UT,
  • Welcomed incoming patrons and seated at optimal locations based on individual preferences and server balancing requirements.
  • Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
  • Delivered entrees to tables and made sure each guest received correct menu items.
  • Reset tables between guests, including refilling condiments and wiping down all surfaces.
  • Immediately bussed tables when guests left to prepare for next party.
  • Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances.
  • Placed dishes, utensils and beverages on food trays for delivery to rooms and confirmed that individuals received ordered meals.
  • Inventoried food supplies to determine needs and replenish stations.
  • Assisted servers with table settings and beverage refills during busy periods.
  • Relayed orders and special requests to cooks, monitoring finished dishes for accuracy with preferences.
  • Coached newly hired employees to train on restaurant's process flow and safety procedures, enabling workers to improve speed and accuracy.
  • Kept buffet restocked with correct food items.
  • Communicated with seated guests for outstanding customer service.
  • Offered insight into menu items to answer customer questions.
  • Collected empty plates and glasses to minimize bussing requirements between customers.
  • Worked with bar staff to obtain alcoholic beverages and refills for customers throughout restaurant.
  • Completed final preparations of dishes and quickly delivered items to customers.
  • Pitched in to help by washing dishes, glasses and cutlery when kitchen staff became overwhelmed.
  • Checked tables and refilled condiments that were running low.
Education and Training
Expected in 1995
: Food Handler Certificate
Middlesex Community College, NJ - New Jersey,
GPA:
Expected in 1988
: Cook Certification
Miami Lakes Educational Center - Miami Lakes, FL
GPA:
Expected in 1984
: Electrician Certification
Saint Trinity Technical School - Haiti,
GPA:
Expected in 06/1979
GED:
Jonas Augustin College - ,
GPA:

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Resume Overview

School Attended
  • Middlesex Community College, NJ
  • Miami Lakes Educational Center
  • Saint Trinity Technical School
  • Jonas Augustin College
Job Titles Held:
  • Banquet Cook
  • Saute Line Cook
  • Line Cook
  • Banquet Food Runner
Degrees
  • GED

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